Close up of bright coloured rice paper rolls full of vegetables

Rainbow Summer Rolls with Spicy Peanut Lime Sauce

Antioxidant-packed Vietnamese rice paper rolls and a tangy peanut sauce – the perfect summer fare! Makes 12 rice paper rolls (serves 3 people) and yields 1 cup sauce which should serve around 12 (4 teaspoons sauce per 4 rolls).
Course Appetizer, Main
Cuisine Gluten free, Healthy, Plant-based
Prep Time 50 minutes
Cook Time 5 minutes
Total Time 55 minutes
Servings 3
Calories 552kcal
Author Naturopath Lauren Glucina


Rainbow Summer Rolls

  • 50 g rice vermicelli noodles
  • ¾ block firm tofu about 200g
  • 12 rice paper wrappers
  • 1 medium red capsicum
  • 5 strawberries
  • 1 medium carrot
  • 1 large mango cheek
  • 1 kiwifruit
  • ¼ cup shelled edamame
  • ½ medium cucumber about 85g
  • 1 ½ cups red cabbage shredded
  • 24 mint leaves
  • 1 large avocado
  • 1 spring onion/green onion
  • Black sesame seeds to sprinkle

Spicy Peanut Sauce

  • 2 tablespoons olive oil
  • 2 tablespoons sesame oil
  • 2 tablespoons tamari
  • 2 tablespoons raw apple cider vinegar
  • 2 tablespoons sesame seeds
  • 1 tablespoon peanut butter
  • 4 teaspoons pure maple syrup
  • 2 tablespoons ginger peeled + minced
  • Juice of two limes
  • 2 inch piece of red chilli de-seeded


Rainbow Summer Rolls

  • Cut the tofu into thick slices, pat dry with a paper towel, and cook in a little oil on low-medium heat in a frying pan till done one both sides, about five minutes. Once cooked, cut into batons/matchsticks.
  • Meanwhile, cook the rice noodles in a pot of boiling water for two minutes, drain and set aside. Add fresh water to the pot, and boil edamame beans for five minutes, drain and set aside.
  • Prep all fruits and vegetables – wash and slice thinly or use a mandolin to speed the process up (about 20 minutes prep here).
  • One by one, take a rice paper wrapper and place on a dinner plate filled with water. Let soften. Transfer to a wooden board and add 2-3 tablespoons of filling in the centre.
  • Fold over one edge, then wrap up the sides, and roll.

Spicy Peanut Sauce

  • Peel and mince the ginger, then add all ingredients to a blender and blend till smooth. You may like to add a tablespoon of water for a thinner consistency. Enjoy!


Calories: 552kcal